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I bought a purple sugar sheet. I didn't buy any of the cutters as I plan to free-hand zebra stripes. My best friend asked me to make a 9" round cake for her daughter's birthday. She (the daughter) wants the cake to be purple, white frosting, with purple zebra stripes. Since I'm pretty darned new to cake decorating, I'm not even going to try fondant yet. So when I saw these at Hobby Lobby, I thought that might be a great way to cut out the stripes.

I think for what you have in mind, you should find them fairly easy to use !! I would suggest cutting the sheet before you take it off the backing paper though + it would be a whole lot easier for you !!

I would also suggest to put it onto the buttercream while it is still a little 'sticky', ie hasn't fully crusted !!

This is my first try with sugar sheets. I measured and cut them while on the backing. It easier to use a stiffer paper for your pattern and cut around it. I found that a little dab of buttercream or water on a brush helps seal seems--but be careful as some of the color may run or get on your fingers as you work so it could smear a bit. Adding embellishments was easiest with a thin line of buttercream before adhering to the surface. Don't pull the sheets too tightly around your cake since they will tear as it settles ovr time.
I like this flexibility and the taste was okay too. It is a nice and speedy alternative to fondant.

This seemed much faster than working with the fondant. Fondant might be a bit more flexible around curves though--but with patience it worked well. I only had to open package, cut to pattern,
peel off the sheet and place on the buttercream base. Once the cake was frosted it took at most, an hour and a half to complete.
This cake, based on 8" rounds, took almost two sheets, $8--but at Michael's I had my 40% off one item coupon--I bought over two weeks-used two coupons--saved $1.59 on each. Yes, I found it to be worthwhile.
I will buy more --hopefully more patterns will be released, but I will try the solid colors too!

Tonight I used the sugar sheets. They were surprisingly easy to use. I measured out how long I wanted my zebra stripes to be, then free hand cut the strips out off the sheet. I used approximately 2/3 of one sheet for this 9" round, 4" high buttercream covered cake.

I used tip 789 to coat the cake in Bunnywoman's buttercream frosting, waited for it to crust slightly, then used the viva papertowel method to smooth it out. I then immediately applied the sugar sheet strips to the cake, using a food safe brush to help smooth on the strips. Once applied, I piped dots around the bottom (tip 12) and then the top (tip 10), then wrote in the birthday message (tip 2).

This is only the sixth cake I've decorated so far. I got to say, this is the most professional looking cake I've done to date, with obvious room for improvement.

Thanks for looking and good luck with the sheets. I did taste a small piece, and itself really has no taste. I'd be curious to see what it tastes like once it has been on the buttercream for a while.

Sppoky789 & Ccarredia - Your cakes look Awesome!! I have a Zebra/Hot Pink Birthday cake to do this weekend and I was alittle afraid of it because I have not worked much with Fondant. After seeing your cakes, I am thinking about asking my friend if we can try these Sugar Sheets instead of Fondant. What do the Sugar sheets taste like? Were do you find this Crusting Buttercream Recipe. I have read alot about it and would really like to try it.

To me, the sheets didn't have much of a taste. I haven't tried them once they were on the buttercream. I used Bunnywoman's buttercream recipe for the cake I posted pictures of. Since I was using scissors to cut them out, they were very easy to work with.

You do NOT need to refrigerate the sheets once you open the package. Just put the unused sheet back in the package, seal it well, and put it somewhere you won't smash it on accident (to prevent tears or kinks).

I was just wondering if you can refrigerate your cake after you apply the Sugar Sheet decorations. I have been told that Fondant cannot be refrigerated because it will get gooey. Does refrigeration have the same effect on the Sugar Sheets as it does with Fondant.